2, stew put meat time, some cool water into the pot (this stew soup flavor mellow); some hot water (boiling water) into the pot (this stew method of meat flavor is stronger, relatively light soup); some in order to remove the fishy meat, first put the oil frying and then add water (boiling water) stew (this stew method of chicken soup less some of the original flavor). In fact, the chicken soup "odor" can be used to cover the ingredients, such as: bamboo fungus, mushrooms, ginseng, cuttlefish and so on.
3, stewed meat soup on the treatment of meat (blood, blood dust, fishy), there are cool water first soaked for a few minutes (in addition to blood, to reduce the fishy flavor, the disadvantage is that the nutrients in the meat will be dissolved in water and the loss of some of them) and then into the pot; there is hot water (boiling water) blanching first blanch and then into the pot to re-water (blanching water do not may lose some of the nutrients); directly into the pot after the boiling of the meat and then filtered paper to the soup! Strain the broth through a paper strainer (to remove the blood and dust) and then combine and simmer. I choose the last one when I do it.
Which way you handle the meat in a crockpot depends on what your priorities are for the meat and the broth, and then the choice is discretionary.
When you use whole ginseng or sliced ginseng to stew chicken soup, you usually put it in once the blood froth (dust) of the chicken soup has been processed (the nutrients of the ginseng can effectively penetrate the chicken and dissolve into the soup). With ginseng powder stew chicken soup, and water stew, if the stew pot can be sealed, can be stewed with chicken soup (ginseng can be well dissolved in the chicken and soup); if it can not be sealed, can be put in the chicken soup stewed 10-15 minutes before, so as to minimize the loss of the nutrients of ginseng.